Oyster Soup

Recipe

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Recipe Data

7
Servings
30min
Prep
30min
Total

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    Servings and Ingredients

    Ingredients
    Serves 7
    QuantityIngredientAdd
    1 pt.(about 30) extra-small shucked oysters in their liquor
    4 tbsp.Hy-Vee butter
    1 tbsp.Hy-Vee Worcestershire sauce
    1 ½ tsp.sweet paprika
    ½ tsp.celery salt
    1medium red onion, chopped
    1medium potato, chopped
    2 c.Hy-Vee whole milk
    1 c.heavy whipping cream
    Kosher salt, to taste
    Freshly ground white pepper, to taste
    2 tbsp.minced fresh flat-leaf parsley

    Directions

    1. Drain the oysters through a fine-mesh sieve placed over a small bowl to catch the oyster liquor. Set the oysters aside. Reserve the liquor.
    2. In a medium saucepan, melt butter over medium heat. Stir in the Worcestershire sauce, paprika and celery salt. Add the oysters and bring to a simmer. Cook just until the edges of the oysters curl. Add the reserved oyster liquor, red onion and potato and return to a simmer.
    3. Add milk and cream. Reduce the heat to low and cook, stirring occasionally, until heated through, but do not let the oyster stew boil. Season to taste with salt and pepper. Serve topped with parsley.

    Nutrition facts

    Servings

    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 26g
    • Cholesterol: 85mg
    • Sodium: 180mg
    • Total Carbohydrates: 18g
    • Protein: 7g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 10%
    0%
    Iron 10%
    0%
    Calcium 15%